This coffee won second place at the annual producer competition in Acevedo, Huila. It is fruit-forward, with excellent clarity and good acidity. In the cup, we find currants, wine and citrus.
La Marimba, Acevedo, Huila
Main; January, 2021
Hand picked at peak ripeness. Floated to further remove defects and depulped on the day of harvest. Fermented in cherry for 12 hours, pulped, and dry fermented for an additional 36 hours. Dried on raised beds until moisture content reaches 10-11%.